Dry Chilli Fry

21 Aug

Vaamu Senagapindi Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ajwain is fried briefly and besan is cooked till raw smell is gone. This chilli fry is mixed in plain steamed rice and good amount of ghee. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings


Tener Green Chillies 10 – 15
Gram Flour / Besan 4 – 5 tbsps
Carom Seeds / Ajwain 1 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove stems and make a slit in the green chillies without cutting them into half.

Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light golden color.
Now stir in ajwain and fry for few seconds.

Reduce the heat and stir in gram flour / besan and salt.
Stir and fry for a minute or more to cook besan.
Make sure to fry till besan loses its raw smell.
Remove from heat and serve dry chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as small and as tender chillies as possible.

Suggestions: If chilli is too spicy, add more besan to the dish and fry again.
Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice.
Other Names: Besan Mirchi Fry.

One Response to “Dry Chilli Fry”

  1. Sudipta August 31, 2009 at 3:12 am #

    I tried this but added a little bit of amchur , its test realy nice.

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